Maris JakobsonsMaris Jakobsons has served since 2005 as the English editor of research articles, abstracts, and poster in the Food Chemistry Centre, University of Latvia. From 1970-1993 Maris Jakobsons worked in the Institute of Wood Chemistry. He presented his docoral thesis in 1976. Since 1993 he has worked as local expert and project manager in regional projects of the World Bank and EU at Latvian Ministry of Agriculture, the Social Economy Fund, and the University of Latvia. His work includes translation of training materials from English to Latvian, including materials about food safety and food processing. He also completed translations from English to Russian. Maris Jakobsons and Ida Jakobsone translated two books from German to Latvian: W. Baltes, Food Chemistry, 4th edition (1998), and R. Matissek et al., Analytical Chemistry of Food, 2nd edition (1998). Maris Jakobsons has also translated three training books from Latvian to English, prepared for the University of Latvia's master’s study program in “Nutritional Science.” Currently Maris Jakobsons is working with Ida Jakobsone on a German to Latvian translation of the 7th edition of the book “Food Chemistry” (W.Baltes, R.Matissek, 2011). Read More Read Less